Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang.

In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix the crumbs with melted butter and 1 tablespoon of granulated sugar until the mixture resembles damp sand.

Press the mixture into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool.

Reduce the oven temperature to 325°F (163°C). In a large bowl, beat the softened cream cheese with sour cream until utterly smooth.

Add 1/2 cup of dark brown sugar and 1/3 cup of granulated sugar, mixing until combined. Add the eggs one at a time, mixing gently after each one.

Stir in molasses, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, ground cloves, flour, and salt. Beat until well combined and creamy.

Pour the cheesecake batter over the cooled gingersnap crust, spreading evenly with a spatula.

Bake in a water bath for about 40–45 minutes, until the edges are set and the center is slightly jiggly. Allow to cool in the pan with the door slightly ajar for one hour.

Remove and let cool fully on a wire rack.

Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread on top of the cooled cheesecake.

Cover with plastic wrap and chill in the fridge for 3-4 hours or overnight.

Before serving, top with crushed gingersnap cookies.